Coconut

The coconut palm, Cocos nucifera,
is a member of the family Arecaceae (palm family).
It is the only accepted species in the genus Cocos.
The term coconut can refer to the entire coconut
palm, the seed, or the fruit, which, botanically,
is a drupe, not a nut. The spelling cocoanut is
an archaic form of the word. The term is derived
from 16th century Portuguese and Spanish cocos,
meaning "grinning face", from the three
small holes on the coconut shell that resemble human
facial features.

Found throughout the tropic and subtropic area,
the coconut is known for its great versatility as
seen in the many domestic, commercial, and industrial
uses of its different parts. Coconuts are part of
the daily diet of many people. Coconuts are different
from any other fruits because they contain a large
quantity of "water" and when immature
they are known as tender-nuts or jelly-nuts and
may be harvested for drinking. When mature they
still contain some water and can be used as seednuts
or processed to give oil from the kernel, charcoal
from the hard shell and coir from the fibrous husk.
The endosperm is initially in its nuclear phase
suspended within the coconut water. As development
continues, cellular layers of endosperm deposit
along the walls of the coconut, becoming the edible
coconut "flesh". When dried, the coconut
flesh is called copra. The oil and milk derived
from it are commonly used in cooking and frying;
coconut oil is also widely used in soaps and cosmetics.
The clear liquid coconut water within is a refreshing
drink and can be processed to create alcohol. The
husks and leaves can be used as material to make
a variety of products for furnishing and decorating.
It also has cultural and religious significance
in many societies that use it.

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